Panglong Banquet (F. Tianxia Store)
地方菜 · ⭐ 3.6
No. 18 Julong Avenue, Panlongcheng Economic Development Zone, Building 3, F Tianxia (near Jianpuzhai)
Dragon Mate tips
If you are traveling in China to visit Wuhan, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 18 Julong Avenue, Panlongcheng Economic Development Zone, Building 3, F Tianxia (near Jianpuzhai). It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Knife-Pounded Cucumber, Stir-Fried腊肠 with Garlic, Dry-burned Large Catfish.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Wuhan
- Category: 地方菜
- Rating: 3.6
- Address: No. 18 Julong Avenue, Panlongcheng Economic Development Zone, Building 3, F Tianxia (near Jianpuzhai)
- Popular dishes: Knife-Pounded Cucumber, Stir-Fried腊肠 with Garlic, Dry-burned Large Catfish, Dry-burned Yellow Croaker, Dry-Fried Small Catfish
China trip · China travel
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Dishes
Knife-Pounded CucumberKnife-pounded cucumber is a cold dish primarily made with cucumber. The cucumber is smashed with the back of a knife and then cut into segments, followed by mixing with seasonings. The preparation typically involves no heating, preserving the crisp texture of the cucumber.
Stir-Fried腊肠 with GarlicA classic Chinese home-style dish made by stir-frying sliced腊肠 with garlic, resulting in a savory and aromatic flavor.
Dry-burned Large CatfishDry-burned big white carp is a Chinese dish featuring big white carp. The fish is cleaned, pan-fried until golden brown on both sides, then stir-fried with ingredients like doubanjiang, ginger, garlic, and scallions. Water or broth is added and simmered slowly until flavorful, then reduced to concentrate the taste.
Dry-burned Yellow CroakerDry-burned small yellow croaker is a Chinese dish featuring small yellow croaker as the main ingredient. The fish is marinated, pan-fried until golden brown, then stir-fried with scallions, ginger, garlic, and doubanjiang. Water or broth is added and simmered until the sauce thickens and the fish absorbs the flavor. Garnish with chopped scallions or cilantro.
Dry-Fried Small CatfishA Sichuan dish featuring small catfish pan-fried until crispy, seasoned with chili and garlic for a spicy, savory flavor.
Steamed Pork with Rice FlourStewed pork with rice flour is a traditional dish made primarily from pork belly and glutinous rice, seasoned with various spices and steamed. Thin slices of pork belly are marinated, mixed with stir-fried glutinous rice, then steamed until the meat becomes tender and the rice is fully cooked.
Peking Roast DuckOld Beijing Roast Duck is made from tender Peking duck with a unique roasting technique, resulting in crispy skin and tender meat with a bright red color. It's best enjoyed by wrapping slices in thin pancakes, along with scallion strips and sweet bean sauce.
Garlic Stir-Fried Rapeseed GreensWash and cut the oilseed rape, mince garlic. Heat oil in a pan, stir-fry garlic until fragrant, add oilseed rape and stir-fry quickly until just cooked. Season with salt and chicken essence.
Braised Pork Trotter with SoybeansA Chinese dish made by braising pork trotters with soybeans, resulting in tender meat and rich bean flavor.